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Bahamian cuisine refers to the foods and beverages of The Bahamas. It includes seafood such as fish, shellfish, lobster, crab, and conch, [1] as well as tropical fruits, rice, peas, pigeon peas, and pork. Popular seasonings commonly used in dishes include chilies (hot pepper), lime, tomatoes, onions, garlic, allspice, ginger, cinnamon, rum, and coconut. [1] Rum-based beverages are popular on the islands. [2] Since the Bahamas consist of a multitude of islands, notable culinary variations exist.
Bahamian cuisine is somewhat related to that of the American South, with dishes held in common such as "fish 'n' grits". [3] A large portion of Bahamian foodstuffs are imported (cf. economy of the Bahamas). [3] International cuisine is offered, especially at hotels. [3]
Many specialty dishes are available at roadside stands, beach side, and in fine dining establishments. In contrast to the offerings in the city of Nassau and the many hotels, "shack" type food stands/restaurants (including Goldies and Twin Brothers) are located at Arawak Cay on West Bay Street about 15 minutes from downtown Nassau and 25 minutes from Atlantis Paradise Island resort. This is a very organized and safe place to enjoy fresh seafood and all local Bahamian dishes. [2] Travellers Rest Restaurant, in Nassau, is known for serving authentic "local" foods. [2] [4]
Bahamian cuisine is showcased at many large festivals, including Independence Day (Bahamas) on July 10 (during which inhabitants prepare special dishes like guava duff), Fox Hill Day (second Tuesday in August), and Emancipation Day. Some settlements have festivals associated with the traditional crop or food of that area, such as the Pineapple Fest in Gregory Town, Eleuthera.
Bahamian traditions and food have been exported to other countries with emigrants. [5] Coconut Grove, Florida celebrates the Goombay Festival in June, transforming the area's Grand Avenue into a Carnival (Caribbean Carnival) in celebration of Bahamian culture, Bahamian food and music (Junkanoo and "Rake'N'Scrape" [6] ). [7] Fantasy Fest in Key West, Florida includes a two-day street party known as Goombay held in Key West's Bahama Village neighborhood. [5] It is named after the goombay goatskin drums that generate the party's rhythms and held in celebration of the heritage of Key West's large Bahamian population with food, art, and dancing. [5]
Fruit juices, including coconut water, are often used for beverages. Switcha is a "lemonade" made with native limes. [3] [8] Goombay Punch is a commercially prepared, highly sweetened soft drink. [9] It differs from the Goombay Smash, which is an alcoholic preparation. Triple B is a non-alcoholic malt drink made by the Bahamian Brewery. [10]
Alcoholic beverages include rum, [1] which is sometimes infused with coconut. Rum is also used in mixed drinks such as rum punch. Sky juice is a drink consisting of coconut water blended with condensed milk and gin. [3] [9] [11] The Yellow Bird (cocktail), the Bahama Mama, the Goombay Smash, and Planter's Punch [2] are popular local drinks. Nassau Royale is a Bahamian liqueur and is used to make the C. C. Rider. [2] The Bahamian Brewery makes beers including: Sands, Bush Crack, High Rock (named for a geographic feature: High Rock) and Strong Back. [12] Kalik is a Bahamian beer. [3]
Bahamians enjoy many soups popular throughout the Caribbean including conch chowder or stewed conch, stewed fish and split pea soup (made with ham). Peas are used in various soups, including a soup made with dumplings and salt beef. Souse is a soup usually made with chicken, lime, potatoes and pepper, [3] and if made with fish is called boiled fish. [13] These soup dishes are usually served with Johnny cake or grits, often for breakfast or as a post-hangover meal. [13]
Turtle soup was once a mainstay before turtles became endangered. [2]
Seafood is a staple in the Bahamas. Conch, a large tropical mollusk (sea snail) with firm, white flesh, is the national dish of the Bahamas. [2] Conch can be prepared in a number of ways: served raw with lime juice, raw vegetables and even fruit called conch salad. It can be steamed, stewed, deep-fried ("cracked conch" or conch fritters), used in soups (especially conch chowder), or served in salads. Other popular shellfish are crab (including the Florida stone crab), which is often served baked, or another dish called crab fat and dough. The clawless spiny lobster, also known as rock lobster and sometimes referred to as crayfish. [1] [2] Grouper is often served fried, sautéed, grilled or, more traditionally, boiled (called boiled fish) and offered with grits or Johnny cake. [3] Bonefish, found in great numbers in Bahamian waters, is served baked. [2] [14]
Fish may be served escabeche style, in a mixture of lime juice or vinegar with seasoning. [1] In escabeche the fish is cooked first, differentiating it from the similarly prepared ceviche. "Stewed fish" is a method of preparing fish with celery, onions, potatoes, tomatoes and spices.
Popular meat dishes are made with chicken, [1] pork, and goat (also referred to as mutton). [1] Iguana is still hunted and eaten, especially in the outlying islands, although some species, such as the Northern Bahamian rock iguana, are endangered.
An inexpensive dish, known locally as "Fire Engine", consists of steamed, canned corned beef served with either grits or white rice. [15]
Bahamian side dishes shared with the American South include grits, baked macaroni and cheese, coleslaw, potato salad, boiled vegetables, and johnnycake. Other more traditional Caribbean sides include pigeon peas, fried plantain, peas and rice [3] and cassava bread. [1] Salt pork is also served.
Bahamian dishes are frequently seasoned with Old Sour sauce especially fish dishes.
Bahamian cuisine incorporates many tropical fruits. [2] Guavas are used to make duff (dessert). Ice cream is popular, including fruit flavors such as soursop. [2] Puddings are eaten, including a sapodilla pudding. [2] Papaya (called pawpaw or melon tree) is the most famous Bahamian fruit and is used for desserts, chutneys, "Goombay" marmalade (made with papaya, pineapple, and green ginger), or simply eaten fresh at breakfast. Papaya is also used as a meat tenderizer, and in tropical drinks such as the Bahama Mama. [2] Melons, pineapples, passion fruit, and mangoes are also grown in America. [2]
Bahamians enjoy a variety of desserts, including tarts (coconut and pineapple), guava duff, bread pudding, rum cake and cornmeal pudding. [1] Fruit cake is eaten during the Christmas holiday. Benny and peanut cake (which are not cakes at all) are also favorites among Bahamians.
Jamaican cuisine includes a mixture of cooking techniques, flavours and spices influenced by Amerindian, West African, Irish, English, French, Portuguese, Spanish, Indian, Chinese and Middle Eastern people who have inhabited the island. It is also influenced by the crops introduced into the island from tropical Southeast Asia, many of which are now grown locally. A wide variety of seafood, tropical fruits and meats are available.
Trinidad and Tobago has a unique history and its food is influenced by Indian-South Asian, West African, Creole, European, American, Chinese, Amerindian, and Latin American culinary styles. Trinidadian and Tobagonian food is dominated by a wide selection of dishes, most notably, doubles, roti, pelau, callaloo and curried crab and dumplings. Trinidad and Tobago is also known for its prepared provisions, such as dasheen, sweet potato, eddoes, cassava, yam, soups and stews, also known as blue food across the country. Corresponding to the Blue Food Day event held annually in Trinidad and Tobago.
Salvadoran cuisine is a style of cooking derived from the nation of El Salvador. The indigenous foods consist of a mix of Amerindian cuisine from groups such as the Lenca, Pipil, Maya Poqomam, Maya Chʼortiʼ, Alaguilac and Cacaopera peoples. Many of the dishes are made with maize (corn). There is also heavy use of pork and seafood. European ingredients were incorporated after the Spanish conquest.
Colombian cuisine is a culinary tradition of the six main regions within Colombia. Colombian cuisine varies regionally and is influenced by Indigenous Colombian, Spanish, and African cuisines, with slight Arab influence in some regions.
Ghanaian cuisine refers to the meals of the Ghanaian people. The main dishes of Ghana are centered around starchy staple foods, accompanied by either sauce or soup as well as a source of protein. The primary ingredients for the vast majority of soups and stews are tomatoes, hot peppers, and onions. As a result of these main ingredients, most Ghanaian soups and stews appear red or orange.
Dominican cuisine is made up of Spanish, indigenous Taíno, Middle Eastern, African, Cuban, Puerto Rican and Haitian influences. The most recent influences in Dominican cuisine are from the British West Indies and China.
Antigua and Barbuda cuisine refers to the cuisines of the Caribbean islands Antigua and Barbuda. The national dish is fungee and pepperpot. Fungee is a dish similar to Italian polenta, made mostly with cornmeal. Other local dishes include ducana, seasoned rice, saltfish and lobster. There are also local confectioneries which include sugar cake, fudge, raspberry and tamarind stew, and peanut brittle.
Dominica cuisine is the cuisine of the island nation of Dominica. The cuisine is rooted in creole techniques with local produce flavored by spices found on the island. Dominican cuisine is a mixture of indigenous Kalinago, African, French, and English influences.
Belizean cuisine is an amalgamation of all ethnicities in the nation of Belize and their respectively wide variety of foods. Breakfast often consists of sides of bread, flour tortillas, or fry jacks that are often homemade and eaten with various cheeses. All are often accompanied with refried beans, cheeses, and various forms of eggs, etc. Inclusive is also cereal along with milk, coffee, or tea.
Fijian cuisine has long consisted of primarily foraged and farm-grown food. Although rice, wheat, and tea all became staples during Fiji's colonial era, native Fijians still eat primarily tubers and coconuts. The cuisine of Fiji is known for its seafood and various green vegetables, including ''ota'', a young forest fern, and ''bele'', a plant that resembles spinach.
Anguillian cuisine is the cuisine of Anguilla, a British overseas territory in the Caribbean, one of the most northerly of the Leeward Islands in the Lesser Antilles. The cuisine is influenced by native Caribbean, West African, Spanish, French and English cuisines.
The Turks and Caicos Islands consist of 30 islands situated in the Atlantic Ocean, southeast of the Bahamas. Local cuisine employs rare species, bananas, citrus, corn and ocean salt. Because the territories are situated in the Caribbean zone and belong to the United Kingdom, many elements from these cultures can be found in the local diet. The variety of meat ranges from fish, fish roe, crabs, and lobster, to poultry, pork and beef. Meat is typically served with local corn, rice and vegetables and is topped with local sauces and spices.
The Cayman Islands are a group of islands situated in the Caribbean Sea just between Cuba and Honduras. After being colonized first by Jamaica and then by the British, Cayman Islands remained under British dependency since 1962. Traditional Cayman Islands cuisine is very tied to Jamaican cuisine and they also kept British influences in their cooking, but you can as well find a large variety of international dishes with a local twist. As for traditional dishes the main ingredients are coconut, plantain, cassava, yams, rice and peas. Jamaican cuisine enriched Cayman’s cuisine by offering a large variety of spices such as jerk, curry and other exotic seasonings. The humid soil provides a large variety of exotic fruits and vegetables such as yellow squash, avocados, callaloo, cassava, calabash, spring onions, pineapples, tomatoes, peas, chili, peppers a great range of citrus fruits such as oranges, lemons, limes, grapefruits, bananas and plantains, sweet potatoes, yams and mangoes.
Seychellois cuisine is the cuisine of the Republic of Seychelles, an archipelago country consisting of 115 islands. Fish plays a prominent part in country's cuisine because of its location in the Indian Ocean. The Seychelles's cuisine has been influenced by African, British, French, Spanish, Indian and Chinese cuisines.
Barbadian cuisine, also called Bajan cuisine, is a mixture of African, Portuguese, Indian, Irish, Creole, Indigenous and British background. A typical meal consists of a main dish of meat or fish, normally marinated with a mixture of herbs and spices, hot side dishes, and one or more salads. The meal is usually served with one or more sauces.